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Veg Korean Fried Rice कोरीया फ्राइड राइस Korean Kimchi recipe street style

Fermentation is a wonderful technique of not just preserving food but also enhancing its certain qualities that make it even more nutritious. Like Kimchi or Sauerkraut. Kimchi Fried rice is a popular Korean street food, popular with both its veg and non veg variants. Here's my recipe for Veg Korean Kimchi Rice. Do try it :)

35-40 minutes
Veg Korean Fried Rice कोरीया फ्राइड राइस Korean Kimchi recipe street style Recipe - Ranveer Brar


For Kimchi

1 medium Cabbage, dice, पत्तागोभी

Salt to taste, नमक स्वादअनुसार

2 heaped tbsp Prepared Kimchi Paste, तैयार किया हुआ खिमची पेस्ट

½ tsp Vinegar, सिरका

2 tsp Tomato ketchup, टोमेटो केचप


For Cooking Rice

Water, पानी

Salt to taste, नमक स्वादअनुसार

2 cups Sella basmati rice, (soaked for 20 minutes) सेला बासमती चावल


For Kimchi Paste

14-15 Dry kashmiri red chilies, सूखी कश्मीरी लाल मिर्च

4 no. Garlic cloves, लहसुन

½ inch Ginger, roughly slice, अदरक

Prepared Rice flour slurry, पका हुआ चावल का मांड


For Rice flour slurry

¼ cup Water, पानी

1 ½ tbsp Rice flour, चावल के आटे

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी


For Korean Kimchi Rice

1 ½ tbsp Oil, तेल

1 inch Ginger, chopped, अदरक

2-3 Garlic cloves, chopped, लहसुन

3 no. Baby corn, chopped, बेबी कॉर्न

10-12 Button mushroom, मशरूम

2 tsp Light soy sauce, सोया सॉस

Prepared Kimchi, तैयार किया हुआ खिमची

2 tsp Tomato ketchup, टोमेटो केचप

Cooked Rice, पका हुआ चावल

Salt to taste, नमक स्वादअनुसार

¼ cup Spring onion bulb, cut into diagonally, प्याज़ पत्ता


For Garnish

few Spring onion, chopped, प्याज़ पत्ता

¼ tsp Toasted White sesame seeds, सफेद तिल

Prepared Kimchi, तैयार किया हुआ खिमची

Coriander sprig, धनिया पत्ता


For Kimchi

  • In a bowl, add cabbage, salt to taste and keep it aside for sweating.
  • Squeeze the water out of cabbage with the help of a kitchen towel and transfer it to a bowl.
  • Add prepared kimchi paste, vinegar, tomato ketchup and mix well.
  • Keep it in an airtight container.

For Cooking Rice

  • In a pot, add water for boiling, salt to taste and let it boil.
  • Once the water starts boiling. Add soaked sella basmati rice and let it cook on medium heat until 80% cooked.
  • Strain the rice and keep it aside for further use.


For Kimchi paste

  • In a bowl, add dry kashmiri red chillies, garlic cloves, ginger and prepared rice flour slurry.
  • Transfer it into a grinder jar and grind into a coarse paste.
  • Keep aside for further use.

For Rice Flour Slurry

  • In a small sauce pot, add water, rice flour, salt to taste, sugar and stir well.
  • Cook on moderate flame until the slurry thickens.
  • Keep aside for further use.


For Korean Kimchi Rice

  • In a wok or kadai, add oil, once it’s hot, add ginger, garlic and saute it well.
  • Add baby corn, button mushroom and toss on medium flame.
  • Add light soy sauce, prepared kimchi, tomato ketchup and saute well.
  • Add cooked rice and toss everything well.
  • Add salt to taste, spring onion bulb and mix well.
  • Transfer it to a serving dish, garnish it with spring onion, toasted white sesame seeds, prepared kimchi and coriander sprig. Serve hot.


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